Food

Chowder mavens had their fill over the past two weekends in East Hampton. On Oct. 12, the Montauk Chamber of Commerce held its 38th annual Fall Festival, which included a clam chowder contest. Then, on Saturday, the East Hampton Historical Farm Museum held its second annual chowder contest. On both occasions, Laura Donnelly was a judge.

Wine is the focus with a dinner at Lulu's Kitchen and class at Park Place Wines and Liquors coming up this week, Coche Comidor is serving brunch, a new after-school special premieres this week at Rowdy Hall, and more.

Charlie Whitmore has been a vegan for 30 years. After a surfing trip to Mexico about eight years ago, he returned with a desire to learn how to make his own tortillas for his family's Taco Tuesday nights. Laura Donnelly was invited to one of these Taco Tuesdays a few months ago.

Is it Carissa’s the Bakery or Carissa’s the restaurant or just Carissa’s? I am talking about the newish establishment on Pantigo Road in East Hampton. No matter the name, it is an exquisite place, serving delicious food.

Oyster Fest at Gurney's Star Island, new dinner and happy hour specials, and more

Firemen may have a reputation for being excellent cooks, but members of the East Hampton Volunteer Ambulance Association think their culinary skills are unrivaled.

New specials all around, a wine dinner, and Scott Bluedorn will hold forth at next Artists and Writers night

The rapid sellout of pumpkin spice Spam leads to a rumination on how many pumpkin spice items are available to us to live a pumpkin spice life.

There is still plenty of time for you to get some big tomatoes to make sauce, smaller ones to oven dry, and corn to freeze. And you don’t want all those herbs in your garden to go to waste, do you?

Oyster night at Bell and Anchor, new prix fixe at Bel Mare, brunch is back at Nick and Toni's, and more

New seasonal specials, Oktoberfest returns to Rowdy, Harvest time at Wolffer, and Rosh Hashana treats to order

Julia Child changed the way we cook in this country. She taught us that cooking is not a chore to be finished quickly; it is a joy to be shared. Her iconic “Mastering the Art of French Cooking, Volume One” was published in 1961. Her program “The French Chef” was the first national cooking show, debuting in 1963.